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Questions for Sparerib gurus


 
C

Chris Notarpole

TVWBB Member
Guys and gals,
I have done one rack of spares various times before with great success (why one, nobody in family likes bbq other than me).

I had some buddies that came over and I decided to do 2 full racks total weight of 8 lbs. I cooked them for about 7 to 7.5 hrs at 250 lid temp (220 deg at top grate) and they still weren't done! I checked the thermometer and it was spot on. I even didn't count the meat sitting on the smoker for the first hour since it was coming up to temp, so it was more like 8 - 8.5 hrs. Meat tasted great but I could tell that the connective tissue hadn't completely broken down yet while we were eating them.

Guess next time I will start cooking 9 to 10 hrs in advance and just hold them if they get done early. Anyone else have this issue before with doing lots of spareribs?

Thanks as always for the responses and the feedback.
 
Many folks wrap their spares in foil

Typically when I do spares, they'll cook around 4 hours exposed, around an hour (or maybe a bit more) wrapped in foil, then again about an hour (or maybe a bit less) unwrapped.

The foil speeds things up as well as tenderizes them. If you don't want to foil, just cook them at a bit higher temps.
 
I'm no guru, but the last time I did spares (Easter Sunday), I cooked them at 325-350 for 3 hours, foiled for 45 min or so, then sauced and finished over high heat on the gasser. They were a bit over done for me, but they were delicious. Everyone loved them.

Steve
 
I am not a sparerib guru, but I stayed at a Holiday Inn Express once.

I don't foil ribs - I cook at about 250F grate for about 5 hours - until the toothpick goes in easily.

I usually only cook one rack at a time, wonder if that makes a diff.
 
I too am not a rib guru but do seem to have pretty good luck with them.

When I do spares I run 225 grate, no foil for 4 - 5 hours, foil anywhere from 1 - 2 hours (depending on if I have guests who are dying for "fall off the bone" ribs) and then I firm up on the grill. It's basically the championship ribs recipe on the site with extended cooking time for spares.

I'd try bumping your temp up a bit next time. Foiling is a personal preference (I think), I've had great ribs without foiling, but for me if I'm looking to achieve fall off the bone, it seems to be the easiest way to go.

Don't know if this helps or not.

Lastly, personally I prefer a slight tug when eating my ribs vs. fall off the bone, but it seems that everyone I cook for wants the meat falling off.

Here are some PICTURES of a recent cook that took about 7 hours.
 
I guess I am trying to get that juicy moist meat without the foil...is it even possible or am I going to have to cook them forever?

Rich try doing 2 one of these times and let me know how it goes. Obviously with the more meat the longer it is going to take to cook but I thought adding 2 hours to the cook would be sufficient with everything remaining equal.

Oh well back to the drawing board.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">without the foil </div></BLOCKQUOTE>What is the issue with foil? Not saying you should use it, just wondering.

Cook 50 degrees hotter and see what you think. That's where I cook them (babybacks even higher) and I do not always foil.
 
Chris - no way I'm an expert. But in all the cooks of spares I've done on my horizontal and the WSM (I don't foil) I typically have tried to keep the cook temp at 250 to 275. And they were always done anywhere from 4.5 to 6 hours. I like mine with some tug (tear test) and not fall of the bone though.
 
Not a guru, but my ribs placed about middle of the pack of a KCBS contest last year.

I second what Kevin says, cook hotter-try no water in the pan just foil it and let the cooker settle in the high 200s to low 300s (280 to 320) or so. Don't fight the temps, if it gets hot, just let it cook, and they should eventually cook in 4-5 hours or so. Foiling with some liquid (fruit juice is popular) and finishing with BBq sauce the last half hour or so is as well.
 
I have no issue with foiling, I just wanted to try and achieve that rib nirvana without foil. I also like to use my teeth and do not like fall off the bone.

As for water, I didn't use any and next time I will cook at a higher temp.

I guess when you get the Brontosaurus package of ribs from Costco, allowing more times is better.

Thanks for your input all!!!!
 
I cook mine at about 275 untill the meat pulls back from the bones about a 1/4 to 1/2 inch. If I want them a little more tender or speed up cooking I foil for an hour.

We have a pull behind grill that we cook on a lot for parties and tailgating. We cook the ribs the cut them up and put them in a steamer pan with beer and throw back on the grill for a half hour or so then serve them up.

On time someone had some congac and we used that in the steamer pan drizzeled over the ribs. Unforgetable ribs.
 
Definitely no guru but I trim my spares to st louis style and do a 3-2-1 on em. Temp's 230-260 at the grate. Slight tug to get em off the bone.

Joe D.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Notarpole:
I have no issue with foiling, I just wanted to try and achieve that rib nirvana without foil. I also like to use my teeth and do not like fall off the bone. </div></BLOCKQUOTE>
Chris, You can use foil to help speed up the cooking and still have them not fall off the bone tender/mush. I use foil on most rib cooks and don't like fall off the bone either.
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